sabelotodo's Profile

I think you might gave just hit the nail on the head... As I have said before: back in the early 70's you couldn't find many of the spices often mentioned in some of the threads... Tapatio was sold in stores back then, but not valentina. Chiles de Arbol, japones, Nuevo Mexico, guajillo, pasilla, morita, and pequin where the varieties sold back in the 70's (who remembers Johnson's Market?) So, the original sauce had to be made with what was available at the time...I'm going to do another batch (w/ tapatio) and will post the results...

[EXTRA:] added 4 coriander seeds** (it give that "tang" ...or at least it seems that way to me.

* used lard, because the KT salsa, sometime tastes like it has lard, and you can see it floating, when left to rest... it has a glimmering effect on top

I left the salsa overnight, and tried it the following day for our taquiza (tacos de asada) it was great!

I bought those plastic containers that KT uses, and filled them up w/ the salsa, and served the salsa that way.Many thought it was KT's salsa, only one person said it wasn't hot enough!!! Later on I found out she was coached by my wife to say that. So I think it's close! if it can fool avid KT's consumers, then we are getting close.

Thanks to everyone who has been at it for years now.

.... followed you steps on...

I didn't toast or do much d-seeding. [I didn't de-stem, because KT's salsa stays spicy-hot, even after days in the fridge, and as you know when your de-stem the spiciness dessipates as time passes.]

Boiled Water. added de-stemmed de arbol and japones as is. Let them soak for 20 minutes or so.Added the chilis and garlic to the blender with the Vinegar, Knorr, Chipotle Powder, Cloves, Salt, Pepper and enough Chili water to cover. Blended it really good - a good minute or longer.

I didn't strain or anything... that's the sauce. Add more chili water if it's too thick. Keep adding until you get the right consistency.

It fooled 2 big KT Fans... it is right on.... I would let it sit out for a bit to get to room temperature. Then put it in the fridge over night. if it thickens up on you, you can just add a little water.

it's a bitter/tangy orange used in Mexico (maybe other Latin American countries too...) for many uses; medicinal, cooking, and yes sometimes in sauces. It's also used in many South East Asian countries as well.

but the one Slugworth is talking about is the one in a clear bottle from Goya or La Lechonera (my choice), and some other brands...

Epazote for the green salsa, -right? I don't think the red salsa has it. But their "frijoles de hoya" are cooked with epazote, fast boil, slooooooow simmer.... and yet another recipe to crack!Anyways, in regards to the green sauce: I don't think they use yerba santa or hoja santa (piper auritum), and nor they use it on the red sauce. Hoja santa has a very peculiar taste, but I do think they use basil (Not sweet basil, but Mexican basil) in their green sauce. There is a variety of Mexican basil with a lemony taste.After just tasting, sniffing, analyzing the green sauce in front of me… I think it contains roasted tomatillos, roasted serranos, roasted garlic, raw white onion, salt, Knorr, cloves, a hint of cumin, a hint of black pepper, and the Mexican basil thrown in and blended at the end, once the rest of the mixture is to room temperature… since the basil in it is not fully cooked, but still retains the crisp.NOTE: As I mentioned before, and some of you have also stated… When Mr. KT started selling his tacos, and burritos in the early 70's, you could not find 1/10th of the spices you can EASILY find nowadays. El Guapo spice company, and many other well know spice companies were not around. The only one I can remember was Rojas, and later on Tampico. So the red sauce had to be made with whatever ingredients were available at the time, unless he was making many trips to Tijuana for supplies -which could be a possibility. It's a budget kitchen, and I would not think they would use expensive ingredients for the salsa. The zest, I think generates from the arbol and apple vinegar mixture. Some of you want the sauce to be 100% in comparison to the original… Hmmm! I just want my salsa to be 99% as close to taste, and I don't necessarily care if the color is off by 10 shades of red. I think I have gotten closer in spiciness and consistency, by adding the whole can of chipotle (about 4-5 peppers + own sauce), and adding about 20 more chiles (de arbol) to the mix. I have also found that the sauce tastes better after everything settles, and all the ingredients infuse with each other, usually after 12-24 hours.

Q'onda ozo et al... I made the salsa yet again... but this time, I added coriander seeds (about 1/2 teaspoon) for the tanginess, I also used a bigger bag of chile de arbol (I think it's the 5oz bag), and to add more color to the red, added about 2 table spoons of Paprika powder. I added the whole contents of chile chipotle in the small can, as opposed to just 2-3 chipotle peppers. I waited until the sauce was cool to room temperature, and ran it through a second blend and added about one ounce of orange juice (Freshly squeezed from a Valencia orance -not off the shelf supermarket juice)

Compared to the original:Color:was 99.99 dead on (always leave room for improvement)Consistency: it felt very similar to the ONE.Taste: I went a little overboard with the corianderSpiciness: It made me think of my worst enemy for a good 10minutes, but it felt like KT's... it's tangy, and you want to eat more, than Wham! it feels as if your tongue was hit with a hammer, and the heat is so intense, that your tongue goes numb, and then gradually your sense of taste comes to life at 1 minute intervals, while you feel your mouth salivating, like a dog on a hot Summer day.

I honestly think that the tangyness might be the preservative they use for the meat, or the balance of the apple vinegar is off.

this weekend (Saturday)I will make some more, and chronicle the steps, ingredients, and anything new, and most importantly... pictures! I will also take a trip to KT, and bring back some salsa to compare side by side.

Ooops! sorry for not clarifying... Yes! the huajes (or güajes) are green when I buy them. That's the reason I placed them in the fridge inside a paper lunch bag to dehydrate a little. opening the vines to retrieve the seeds is a bit tidious, but once you've done it, the seed should yield for a 3+rounds of salsa.

If you live in the Los Angeles Metropolitan area, you can find Huajes in most markets that carry Latin American items (productos Mexicanos) I buy mine at "Food4Less" at 1.99 a bunch!

I've also bought huajes at "Vallarta" and "El Super"). You really don't need 10lbs. A bunch will render enough for about 4x use, with the quantities listed on my recipe.

I usually buy the huajes, placed them in the refrigerator in a paper bag for about 2 weeks, before I open the vines to get the seeds. The seeds fall off easier....and yes! 10lbs at $118.00 is outrageous! but as you know... in the Latin community, there is always "el compadre who has a huaje tree or two"

The reason I say/think that huajesare the secret ingredient, is because I remember a friend of my dad mentioned it back in '78 during a discussion in regards to the sauce in question. (Yeah, this recipe has been in the minds of a lot of folks throughout all these years!) If I can recall... he used to work at a taco joint on Third and Arizona near Mednick called Acapulco's, and he was friends with the cooks who worked at the little KT stand on Third and Sunol, before the well known Third and Ford place became the happening place (c. 1976-77). Back then it was only the Lunch truck, and an empty lot.

Honestly! Aside from the mystique of the red sauce, their meats leave a lot to be desired. I have found fragments of bone in both the pastor and asada meats... and chewable ligaments in the beef (????) But even though many complain in regards to portions, quality, and sometimes service… there is always a line in all the locations I have been to at different hours of the day! Figure that out!

NOTE:I have added notes in [brackets] to show new *ingredients or steps used from original test recipe.

Dried chiles de arbol (about 50-60) DO NOT Use any other kind, i.e. Japones, guajillo, etc, etc.[Leave seeds, and stems as these make your sauce HOT!]1 yellow or golden onion (tennis ball size1-1/2 Tbsp. huaje seeds (toasted)1/4 tsp cumin seeds [or use the equivalent in powder]4 cloves [or a pinch if you only have clove powder]6 chiles chipotle (from can - NOT dried chipotle)[It seems that 6-7 is the best ratio to the ingredients specified in this recipe. I've used more chipotle, and it just overpowered the sauce.)1 Tbsp salt [Use coarse sea salt if possible)2 Tbsp Knorr Chicken Bouillon [Powder]2 large cloves garlic1/8 cup. APPLE cider vinegar (***Make sure it's APPLE vinegar or don't continue)[was using 1/4 cup before, but it was a little over the edge…]2 Tbsp of LARD - yes lard!

Once you have the above ready to go... Proceed with caution... (NOTE: let the boiled chiles rest a bit or when blending, make sure you cover the top with a towel - if the mixture is hot it tends to blow out...)

The ingredients should be added in the following manner:1. Blend the chiles, garlic, onion, and tomatoes (Just kidding no tomatoes in this recipe!!!)[add water from chiles as needed -NOT so that you lose a paste-like consistency]

3. Add huaje, and pumpkin seeds, and APPLE cider vinegar, and blend till you have a smooth consistency (Per Rick Bales; it should feel smooth when a drop is rubbed between the fingers).

Strain the sauce through a fine-meshed sieve. Stir in water [from the boiled chiles] if needed and pour into a stainless steel bowl. [when it cools to room temperature, you can proceed to pour into glass container/s, close lid, and refrigerate. Let it sit at least 12hrs for all the flavors to settle, and let your taste buds decide.

I will take pictures, and post them, next time I make it...

IMPORTANT!!!!>>>cover and let stand for 24 hours before serving.

Most importantly, I think we should consider that back in the early 70's when KT started the business, you could not find a plethora of spices, as you do now.

CAUTION! ACHTUNG! Ojo Wey!...Make sure the liquid (Chicken Stock) is as hot as the "HOT" oil , or you will be taking a trip to your nearby burn center facility, that's if you survive the kitchen fire!!!

... and FYI: back in the 70's when KT started the business, you could not find a plethora of spices, as you do now. Also, the owner comes from "el D.F." Mexico City, and a lot of the spices that are mentioned in previous posts, are not "commonly" used in that region of Mexico.

- Grind cumin seed, and cloves in a/mortar or spice grinder. (NOTE: powder cumin, and cloves give this salsa a different flavor)

Once you have the above ready to go... Proceed with caution... (NOTE: let the boiled chiles rest a bit or when blending, make sure you cover the top with a towel - if the mixture is hot it tend to blow out...)

- FIRST blend the chiles, garlic, onion, and tomatoes (Just kidding no tomatoes in this recipe!!!)- SECOND Add to blended mix, the oregano, salt, Chicken Boullion, and blend again for about 30 seconds.- THIRD add huaje, and pumpkin seeds, and APPLE cider vinegar, and blend till you have a smooth consistency (Per Rick Bales; it should feel smooth when a drop is rubbed between the fingers).

Strain the sauce through a fine-meshed sieve. Stir in water if needed and pour into a stainless steel bowl. IMPORTANT!!!!>>>cover and let stand for 24 hours before serving.